Just in case: a slice of apple strudel and mini fruit tart from Catering by Andrew (the only place I know of around here to pick up good kosher patisserie) √ thank G-d for plan B, and the tart had a nice almond frangipane base

***

Ummm, in case you couldn’t quite follow that, here’s what we actually ate:

While impressed with the variety and ambition of the meal, my friend said that I could have made only the lamb and tortellini, and he would have been just as impressed. And thrilled with dinner. I said next time, I’m just making spaghetti and meatballs…

But, honestly, this lamb was amazing. I’ve never made lamb before and this could not have been easier (most of the time is spent with the lamb in the oven). I was a bit apprehensive because I know that lamb is fatty, but this recipe came out not only exquisitely tender (hence the name “spoon lamb”), but the fat cooked off into the braising sauce, and you then skim it off after refrigerating. For a first attempt at a recipe, this was incredibly rewarding.

Rather than using multiple pots and pans (the original recipe calls for at least one skillet and a roasting pan), I made the entire dish in a single large deep Calphalon skillet that went pretty easily from stovetop to oven. I covered the plastic-coated handles in aluminum foil to protect them in the oven.

Heat oven to 325ºF. Heat oil in a large skillet over medium-high heat. Add lamb chops and brown on both sides, about 4 minutes a side. Remove chops to a plate.

Pour off any fat from skillet and deglaze with 1/4 cup red wine, scraping up browned bits.

Replace chops in skillet roasting pan and sprinkle cumin over lamb. Add garlic, carrot, onion, remaining 1 cup wine and enough water to reach halfway up chops (I always add a bit extra water, actually reaching about 3/4 up the chops). Cover with two sheets of aluminum foil and seal tightly with lid of skillet. Braise in oven 2 1/2 hours, until falling off bone.

Remove lamb and carrots from pan. Strain juices (pressing remaining solids through cheesecloth) into a bowl. Refrigerate braising liquid until fat rises to surface and can be skimmed off and discarded, at least 1 hour or up to 2 days. (Lamb and carrots can be refrigerated separately.)

In a skillet big enough to hold lamb (I used the same one that I initially browned the lamb chops in), simmer liquid until reduced by about half and thickened but not syrupy (~7 minutes). Stir in pomegranate concentrate and margarine, and season with salt and pepper. Squeeze in one lemon half. Taste and add more lemon and salt, if necessary. Reheat lamb and carrots in sauce over low heat, turning occasionally, for 10 minutes. Serve, sprinkled with mint, if desired (I forgot), and with rice.

A special thank you to Anu from Swirl Savvy for some last minute wine tips, and the staff at the Butcherie for their assistance in choosing three beautiful bone-in shoulder chops for this dish, explaining how to identify quality cuts with a good ratio of meat, bone, and fat (beginning to redeem themselves via quality customer service, despite some of my initial reservations about their hours).

Simona, Thank you for visiting. Any good wine suggestions (for cooking and drinking) for this dish? I used a Pomerol, but I’m sure my readers would love some good kosher or non-kosher suggestions in a range of prices…

Well, looks like dinner didn’t turn out the way it should have been! It’s always an interesting experience to cook for others, don’t you think?!

Turkey is a great place for lamb, I really like this meat but just like you I don’t eat it as often as I should. That’s said, it is actually very easy to find minced lamb in England as they make a lot of pies, stews, any kind of dish that you need minced meat for.

Hi Mathilde. Well, the meal didn’t turn out as planned, but I probably should have planned a bit more simply. That said, I love cooking for people and every once in a while forget that the company is more important than the food! But then during the meal, it all comes together.

After making this lamb, I think I’ll make it much more often. I was a bit apprehensive because I knew it was fatty, but this was of preparation was really perfect. I have eaten much minced lamb in London as well!

I’m a HUGE fan of lamb and this looks gorgeous…thanks for posting the menu…stopping by from foodie blogroll. i’m glad to see I’m not the only one who ends up serving half or three quarters of what I’d originally planned! I have an amazing lamb sauce on my blog…a bit of a BBQ sauce but then I discovered that you should add two star anise and a teaspoon ground fennel seeds…..it was lovely before and delicious now! It goes great with lamb.
xx

The lamb looks gorgeous! I totally get you when you talk about cooking more for your blog than others!!! I also eat more now too, so thats not good. One thing i like about blogging is it forces me to think outside the box and try new things that I never thought I would.
Thanks for visiting my site :), yours is awesome.

- Helen, thank you for dropping by and sharing your lamb sauce recipe. I’ll be sure to check it out. As for sharing recipes — I do it a lot, and, like you, rarely end up cooking what I plan to!

– Heavenly Housewife – I also love that blogging exposes me to more experimentation in the kitchen and supermarket. Thanks for the compliment, it’s so flattering coming from you and your hilariously joyful creation.

Thanks, Anu, for the suggestions and for your help while I was cooking. This suggestion reminds me of your first Culinate article talking about the grape (varietal) names as related to “old world” nomenclature – e.g., a merlot grape = a red Bordeaux. I appreciate the Galil options, even thought I did use a Bordeaux (a Pomerol). Looking forward to continuing to trade recipes and wine pairings with you.

The lamb and accompaniments look just yummy. I never make lamb at home which is why I often try to order rack of lamb at a restaurant. You certainly made enough food for an army of a small nation, not just two people. I guess you had lots left over for lunches/dinners.

Hi! Happy to have brought that bread recipe to your attention. Despite the oven temp issues, did it turn out okay? The lamb looks lovely. I’ve eyed that recipe in Sortun’s cookbook, but I’ve never tried it. Thanks for giving it a “test run” for me!

Tanya – I’ve also been intimidated by lamb, having relegated it to restaurants, but I was encouraged by this recipe and the knowledge that my friend really likes it. I’m glad to have shared Ana Sortun’s wizardry and brilliance and hope you make and enjoy this as much as we did.

RySq – Always happy to make the basmati rice for you. I’m sure we can come up with some other veggie main braised in wine and sauced…

Jess – you always bring good stuff to my attention. The bread was good, but the crust didn’t crackle like you described and photographed so beautifully. This lamb is so delicious and the recipe was quite easy, like many of hers. I sometimes just wish there were more pictures in her book which is why I have resisted buying it (bad foodie that I am, I know, especially given how much I love her food).

About

Hi! I'm Gayle, and here I use my Hebrew name Zahavah. I work front of house in a restaurant where I'm learning the hospitality industry from the ground up. Up until a year ago, I was a health care consultant. Also, I have an MD. Go figure! Thanks for dropping by and joining the conversation.

koshercamembert@gmail.com

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